Flaky Pie Crust


Mastering the perfect pie crust seems easy enough, right? A few simple ingredients mixed together, rolled out then baked. No problemo! Tessa has been experimenting, some good, some so-so. 😬 We think she’s finally nailed it. Flaky, buttery goodness.



Look at that lattice work!! Impressive. But... according to our official taste taster, her pie filling still needs work.

The story goes something like this: This beautiful pie was left out on our kitchen island to cool off. We headed into town to pick up some things and on our arrival back to the farm, we found…


Not a crumb to be seen but all the filling left over! (Licked, so clearly apples are a no go) This is the official taste taster.



Guilty??


Use this recipe for pies, gallettes or tarts. We will leave the filling up to you!

Daisy Approved Pastry:


Ingredients:

  • 2 1/2 cup flour, plus more for dusting

  • 2 tsp granulated sugar

  • 1 tsp salt

  • 1 cup unsalted cold butter (cubed)

  • 1/2 cup ice water, plus more if needed


Directions with a food processor: (this is our go-to)

-Place flour, sugar, and salt into a food processor and whirl.

-Add cold cubed butter and mix on high until crumbs form.

-With the processor running, add 2 tbsp ice water at a time through the spout and mix until dough forms.

-Remove dough from food processor and place on a floured surface. Dough should be a tiny bit moist but not wet if it is, dust with flour and knead minimally. Form into a ball then divide in half. Flatten each into an approx. 1 inch thick disc. Cover and refrigerate for about 2 hours.

-Remove dough from fridge about 15 mins prior to rolling (just enough to handle, but try to keep it cool as that keeps the dough flaky)

-With rolling pin, roll discs out from the center outwards, if there are any cracks, try to smooth them out.

-Use this dough for any pie recipe and enjoy this flaky goodness


Directions with a pastry cutter:

-In a large bowl, combine flour, salt, and sugar.

-Add in 1 cup cold cubed butter and use a pastry cutter to break down and combine into coarse crumbs.

-Add ice water, 2 tbsp at a time, into the dough mixture and use a pastry cutter to combine.

-Place on a floured surface and minimally kneed dough until fully combined

-For a flakier dough, try not to handle the dough too much, as you want to keep the butter cold.

-Use this dough for any pie recipe and enjoy this flaky goodness


Hope you don't have any picky taste testers around! xx2DA